Description
A crispy and flavorful twist on classic shawarma, this Potato Wrap Shawarma combines juicy marinated chicken, fresh vegetables, and a golden potato crust for the ultimate fusion meal.
Ingredients
Scale
- 500 grams chicken breast strips
- 3 cloves garlic, minced
- 3 tablespoons plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 medium grated potatoes, peeled
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 1/2 cup pickles
- 1 cup red cabbage slaw
Instructions
- Heat a large skillet over medium heat or preheat your air fryer to 190°C (375°F).
- In a bowl, combine chicken, garlic, yogurt, lemon juice, cumin, coriander, paprika, salt, pepper, and olive oil. Let it marinate for 30 minutes.
- Lightly oil the skillet or line the air fryer basket with parchment paper. Squeeze excess moisture from grated potatoes using a towel.
- On a sheet of parchment or foil, press a thin layer of grated potatoes into a rectangle. Add a line of marinated chicken, lettuce, slaw, pickles, and tomatoes. Fold and press into a wrap shape.
- Place the wrap in the skillet, seam side down. Cook for 4–5 minutes on each side until golden and crispy. Or air fry for 12–15 minutes, flipping halfway.
- Let the wrap rest for a minute before slicing in half.
- Serve hot with garlic sauce or tahini on the side.
Notes
- Use a cheesecloth or towel to dry the potatoes completely for best crispiness.
- Don’t overfill the wrap to keep it intact during cooking.
- Try sweet potatoes as a variation for added flavor and color.
Nutrition
- Serving Size: 1 wrap
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Potato wrap shawarma, crispy shawarma, Middle Eastern wraps, shawarma with potato crust, fusion street food